Holiday traditions of Germany differ greatly from that of its neighboring nations. Where other countries share the delights of Christmas festive meals with chicken or fish German goes that one set further.
The main course meal of a traditional German holiday is Goose. This tradition is nationwide and upheld per German household without fail as only authentic traditional German Christmas dish.
The marvelous Goose dish is usually stuff with a delicious mixture of prunes and apples to entice the taste buds all the more. While sides dishes do vary per household once consistent element remains when this dish is served with wild rice stuffing.
Other great enhancers to this dish include adding apples that have been both peeled and cored. It is highly suggested to allow for one cup per pound of goose to get it just right. The traditional German meal tends to be served a la buffet style. A table is prepared adored with the finest in German holiday complementary to the main course cuisine. This buffet table most certain will feature a selection of the nationwide loved German wursts.
Another must have for the quintessential holiday dining experience is the German stollen. It is consider a most wondrous invention for the German palette. The most Christmas element for this festive meal is hands down the German baked goods. German baking takes on a whole new meaning when it is featured at a Christmas holiday meal.
Roast Goose with Wild Rice Stuffing
- 1 goose, 9-12 pounds
- Salt and Pepper to taste
- 3 1/2 cups wild rice, cooked
- 2/3 cup pignolia nuts
- 2 large Granny Smith apples
- 1/2 cup chopped scallion
- 2 teaspoons marjoram
- 2 cloves
- 1 bay leaf
- 1 cup boiling water
- 3 tablespoons fresh parsley, chopped
- 1 – 2 tablespoons flour
- 1/2 cup applesauce
Preheat oven to 325°F. This meal has a preparation time of 1 ½ hours per side roasting time. Firstly, the gizzards are removed along with the neck and heart from the cavity of the Goose. Then Place into a small pan with 4 cups of boiling water. Next reduce the heat and simmer for two hours or until the liquid has reduced to 2 cups under a partially covered lid.
Next is the stuffing preparation. Mix rice, pignolia, apples, scallions, marjoram and parsley and season with salt and pepper to taste. The mixture is then stuffed into cavity of goose and followed by the closing with laced skewers and trusses the legs. The Goose is then place breast side up on a baking rack in a pan. Add boiling water, cloves and a bay leaf then bake for 1 ½ hours. Once golden turn over and bake for another 1 ½ hours until done. When the juice appears to run clear this Goose is ready.
Once ready take the goose from pan, pour off all but 1 1/2 tablespoons fat and place the pan on stove top over low heat. This is followed by 1 tablespoon flour sprinkled in the bottom of the pan. Whisk rigorously while scraping up browned bits on bottom of pan, and pour in reserved stock. Next whisk the mixture well and add applesauce. Season with salt and pepper to taste.
Photo of Christmas in Berlin, originally posted by Eirik Newth